Windsor Eggs
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 152. The excerpt below is the record exactly as published.
WINDSOR EGGS Arrange poached eggs on circular pieces of buttered toast, sprinkle with sautéed chopped mushroom caps, pour around Sauce Allemande (p. 195), and sprinkle with finely chopped parsley.
Cook this with the app: pantry check, scaling, and the assistant.